Ingredients for Fish And Veggie Chowder
- 4 slices bacon
- Red Potatoes
- 1 medium onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- Old Bay Seasoning
- 4 cups water
- Chicken Bouillon Cubes
- 1 cup frozen corn
- Cod
- Whole Milk
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt (or to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish And Veggie Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fish And Veggie Chowder
- Fry 4 slices of bacon in a 5-quart pot over medium heat until crisp (about 8-10 minutes).
- Remove bacon with a slotted spoon and drain on paper towels. Crumble bacon and set aside.
- Discard all but 1 tablespoon of bacon fat from the pot.
- Add 2 pounds potatoes (peeled and diced), 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) to the pot.
- Sauté over medium-high heat for 4-5 minutes, or until onions begin to soften.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 4 cups water, and 2 bouillon cubes (chicken or vegetable).
- Bring to a boil, then reduce heat to low, cover, and simmer for 6-8 minutes, or until vegetables are tender.
- Add 1 cup frozen corn, 1 pound of firm white fish fillets (such as cod or haddock, cut into 1-inch pieces), and 4 cups of milk to the pot.
- Return to a simmer.
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup milk until smooth.
- Slowly whisk the flour mixture into the chowder.
- Add 1/2 teaspoon salt (or to taste).
- Cook, stirring gently, for 4-6 minutes, or until the fish is cooked through and the chowder has slightly thickened.
- Ladle chowder into bowls.
- Sprinkle with crumbled bacon and serve immediately with oyster crackers.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
60g
Fat
26g
Carbs
18g
